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EZ

wrote:

> Decent post EZ. I can't find fault with any part of it. I
> feel
> terrible about that because I can usually find fault with
> just
> about anything.

Why, thanks, Brick! I'm the same way. But, I took up barbecuing (sp?) to
relax, and have a terrific end result to look forward to. After all, if you
have a cheap pit, you have to start at 5 a.m. or so, and babysit the thing
all day long. You can't do anything else. You are forced to stop your life,
just to tend to this thing you've set in motion. And, when it's done,
sometime around 7 p.m. or so if you're lucky, you and your guests get to
feast on what you've created.

> About rubbing ribs et all the night before; I can't tell the
> difference
> in the final product from ribs that I rubbed just before
> putting them
> in the pit.

You know, I hate to admit it, but my results are the same. I just "feel
better" if I marinate them overnight. And by marinate, I mean dry rub.

> In a pinch (pun) you can stack slabs of ribs in the pit if
> it's
> otherwise too crowded. Shuffle the stack every hour or so
> and expect cooking time to extend 30 to 50%.

Last weekend was the first time I took a rib rack that I've only dared put 3
racks in, with a space in between each rack, and instead put 6 racks in, fat
side up of course. I checked the ribs every once in a while (I figure it's
allowed, because on my Traeger with the 3-position switch, I had to crank it
up pretty good, and I actually needed to reduce the temperature in the pit
about every hour). I did a few adjustments, separating the ends as best I
could, and the end result was, with six racks and two ten-pound turkey
breasts in a medium-sized smoker, it was all just plain fantastic. My family
ate the heck out of it all.

> The Silver Smoker is going to use a fair amount of fuel, so
> I feel sorry for you if you paid too much for it, (The
> fuel). I use
> at least ten pounds of fuel everytime I cook, sometimes
> more.
> For that reason, I stoop to using briquettes when I can't
> get
> reasonable priced lump.

When I use my cheap CharGriller offset, I start with a whole bag of lump,
pouring the hot coals from the chimney on top. After it all burns down, in
about 4 hours or so, I switch to the cheaper briquettes.

Right now though, I have some
> Kingsford Lump I got for 53¢/lb. I've done better, but that
> isn't too bad. Even so, that's over 5 bucks just for fuel. A
>
> brisket cook would take a lot more.

That's why whenever I do a long smoke, I load that sucker up as tight as I
can, and crank up the fire so I can get her up to 225-250.

Finally, I gotta say, I just plain love barbecue. Some folks love gardening
and can make things grow just by treating their plants right. Folks like us
make great barbecue by treating their cuts of meat, and their equipment, and
the whole process, right. And, usually, family and friends all benefit, and
good times are had by all.

--
EZ
Traeger BBQ075 "Texas"
CharGriller Smokin Pro
Great Outdoors Smoky Mountain Wide Body
CharmGlow 3-burner All-Stainless Gas Grill
Weber Kettle One-Touch Silver 22-1/2"
Weber Kettle Smoky Joe Silver 14-1/2"